Reviewed: Dec. 9, 2008

This is a great recipe! It really tastes like a panaderia concha! I'm from Mexico and I really recommend this recipe if you are looking for authentic Mexican sweet bread recipe! My family loved them. I still can't believe I can bake this at home!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

These Conchas are a huge hit with everyone I've shared it wtih. My girlfriends all asked for the recipe and their husbands all asked how much longer until they could have more. Thanks so much for this great treat.

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Brittany

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I used coconut extract instead of vanilla, just because I can't find many uses for it. My Mexican husband said they taste just like the ones they sell in Mexico. I was disappointed with the topping mixture, because it melted, and flowed onto the pan, making the cut square design on top stretch... I'm guessing it was from the liquid in the extract. My husband said sometimes they're deformed like that... Next time I'll try the cinnamon topping.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 20, 2008

the best!!!!!!!!!

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rainy

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Reviewed: Aug. 16, 2008

Took a bit of time, but so worth it! I'll be making these again.

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Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 31, 2008

I'm giving this 4 stars because I'm sure that I did something wrong -- no one else complained about getting dense little lumps topped with sugar. On the bright side, I sliced and buttered the lumps and toasted them until brown. I'm not kidding, they tasted just like bagels.

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jun. 22, 2008

very good... and not hard to make...pretty close to the ones you buy at the bakery

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mari

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Reviewed: Jun. 13, 2008

I grew up on these and they were almost exactly like I remembered. My family loved them. I wanted a recipe that I could make for my mothers visit and I found it. We will definitely be making these again.

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deven

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 10, 2008

My son begged me to make these for International Day at school. They were time consuming, but well worth the effort. I will definetly make them again!

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Sheila007

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Reviewed: May 6, 2008

Very sweet and very yummy! I sent these to a spanish/english class my husband helps out with and they were gone, gone, gone! :-) I made the dough in the bread machine and the topping by hand. Excellent!!!!! My kids asked me to make them again.....soon! Thanks for the recipe!

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: May 3, 2008

I couldn't get the dough to rise correctly making these very dense and not like real conchas. But I actually liked them better this way and my husband devoured them. The topping is perfect, I have tried many recipes and this one is definately the best. The only thing I changed was no cinnamon in the topping, I added Mexican vanilla instead.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Apr. 18, 2008

Love these. Ive been dying for some of these for 3 years! Now i dont have to wait until we get back to the states, i can make them, and they are easy too. Did the first 1/2 in my bread machine =0)

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my3littlangls

Cooking Level: Expert

Home Town: Victorville, California, USA

Living In: Fort Lee, Virginia, USA

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Reviewed: Mar. 30, 2008

Not really satisfied with how they turned out, though my family liked them. I thought they were quite dense and sort of gummy and the bottoms were a little too brown. I miss them though, I moved from California, were you can find them anywhere, to the northeast. Like the other reviewers, I think 15 mins would bake them perfectly. Next time I will only make a single batch and put a little bit more yeast and knead the dough a few more minutes and see how they turn out. The frosting came out perfect, I wouldnt change anything. Will keep you updated.

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tastebuddy

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 11, 2008

i made this 4 my language art class. my sister also nagged me to make it. the first time i was so frustrated because i kept screwing up. 1. i used 65% oil spread margarine for the topping and the results was kind of gooey/gummy. i added about 1/8cp of flour til it was like soft dough/clay or spritz dough. 2. the topping melted a bit because the oven wasn't completely preheated. my fault. 3. if you don't want to make two different topping, here is a suggestion. make the topping as directed, exept that you add both cinamon and vanilla before adding the flour. i added around 1/8 cp flour or til like soft dough. its just an easier to handle version of the cinnamon topping. 4. i used 1/4cp water and 3/4cp milk since i couldn't find evaporated milk. 5. i baked it at 350-375 F for about 15 mins. i checked the bottom of the bun to see if it was finished. it should be a bit more than golden brown. *another thing is that you can remake a half of the topping if you screwed up. just half the topping. i also used powdered sugar for the dough and topping cuz i ran out of granulated. there's no difference. not that i noticed. i also made 20 conchas like suggested. i quartered the dough to make it easier for equal size. each quart make five.

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copycatO.O

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Reviewed: Mar. 2, 2008

This smelled so wonderful. It's unmistakeable. The bread part was soft and not sweet, spot on. I ran into a little bit of trouble with the topping. Preparation was no problem but it was a little too crunchy and sweet. In mexican bakeries the topping is more powdery and less sweet. Next time I think I'll make with with 1/2 c sugar and 1 1/4 c flour. I'll update after I make that one. Also, that much cinnamon seemed out of place unless that's the flavor you were looking for. To make a more plain version I used 1/4 tsp of cinnamon in the dough and I used none in the topping and opted for 2 tsp of mexican vanilla instead. Used 6 drops red food coloring. Overall, good recipe!

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 1, 2008

This recipe is awesome, very original taste! I've done it two times this past week and i'm getting ready to make conchas again!

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maite

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Reviewed: Oct. 16, 2007

So good!!! I made them using half whole wheat flour, half white flour and oil instead of butter in the dough. Really delicious!!!

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A.G.

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Reviewed: Oct. 14, 2007

while they were quite tasty, they took on a more cinnamon-bread like texture. they were very unlike the bread i purchase at the panerias around town. if anyone has a recipe thats closer, let me know.

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NOESTOYSEGURA

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 20, 2007

I love this recipe. It was easy to make. and it was a big hit with my family.

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Terrie

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Living In: Longview, Washington, USA

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Reviewed: May 20, 2007

This is a great recipe, easy and tasty. The only thing I would like to advice you is that instead of making 12 big conchas (on a 12 portions recipe) make the balls or conchas smaller around 20, they are easier to handle and the crust seems to hold better than in the bigger ones. I had a blast making them and the crust was so easy to decorate. In mexico usually we make not just the shells all kinds of decorations use your imagination...Thanks again for the recipe...they are delicious!!!!!

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